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Topic: Fermentation Temperatures (Read 895 times)

I have an IPA fermenting right now and it's the first batch I have tried to really control the temperature. The carboy is in a swamp cooler that I've been able to maintain in the lower 60s. My question is should I leave it in the lower 60s through out primary and secondary fermentation (I'm dry hopping in secondary) or should I let the temperature rise after primary fermentation is complete?

It's really up to you. Keeping the temp down is probably the best but the most important time to keep the temp under control is during the really vigorous part of fermemtation as that's when there's the most risk of fusels and such. Once that's passed, it's much less important (but obviously don't let the temps get ridiculous).

The most critical time to monitor temp during fermentation is the first 72 hours or so. Most of the esters and fusels are created while the cells are dividing and after this time period there should not be much cell division. So you can relax the temp control somewhat - just don;t go crazy. (high 60s/low 70s, ideally).